Homemade Olive Oil Mayonnaise
A simple recipe for homemade olive oil mayonnaise made with extra light olive oil, egg, ground mustard, and lemon juice in the food processor. When you have the right method, it’s easy to make your own!
I cannot tell you how excited I was when I finally succeeded at making homemade olive oil mayonnaise! It’s not an easy feat, I tell you because I have tried many methods and recipes until I got just the right combination of technique and ingredients.
Nothing makes you want to lose your religion quite like ending up with aioli instead of creamy mayo after many failed attempts. Seriously, I was pulling my hair out each time I got this amazing whipped mayo only to have it turn back to liquid on the next drizzle of oil. Grrrrr!!! So when I finally got this nailed down, I wanted to do a happy dance! Yay!
Tips For Making Olive Oil Mayonnaise
Your egg needs to be at room temperature. Also, you must barely drizzle the oil into the food processor. It is key to ending up with the right whipped texture. I have tried the hand whisk method…sore wrists. I have tried a stick blender…too frothy. The food processor ended up being the way to go for me. The results were far better than the other two methods.
Also, I can’t emphasize enough how important it is to use the extra light olive oil to make this homemade mayonnaise. Buy the cheap stuff. DO NOT use your good EVOO for this recipe! It will be too strong tasting and extra virgin oil is too thick for making good mayonnaise. Trust me on this one. Now go have fun making your new mayonnaise recipe without all the added ingredients in the store-bought stuff. Hopefully, I can help you master it on your first try!
Perfect mayo texture…
You now have delicious, homemade, and healthier mayonnaise for all your favorite recipes. It’s much cheaper this way, too!
How Long Does Homemade Mayonnaise Keep In The Refrigerator?
Store in the refrigerator in a mason jar or other sealed container for up to 5 days. For food safety reasons, the USDA recommends using pasteurized eggs to prevent bacteria contamination. For this reason, I recommend using a pasteurized egg for this recipe.
Olive Oil Mayonnaise
Ingredients
- 1 large egg room temperature (very important!!) also use a pasteurized egg for food safety
- 2 tbsp fresh squeezed lemon juice
- 1/2 tsp mustard powder
- 1/4 tsp white pepper
- 1 tsp sea salt
- 1 cup extra light olive oil not EVOO-also important
Instructions
- Combine egg, lemon juice, mustard powder, white pepper and salt in the food processor and blend until frothy
- Using the drip hole in the top of the processor, drizzle the oil in a few drops at a time (do not rush this emulsion process...it will result in a liquid mess)
- Once you have a good bit of drops mixed in, very slowly (I cannot over emphasize VERY SLOWLY) drizzle the oil down the tube little by little until all is mixed in and mixture is nice and creamy
Notes
Nutrition
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Just curious…..why not EVOO? will it not turn out?
Melissa, I tried it with EVOO just to see how it would work and it’s too thick and the flavor is too strong. You need an extra light oil with very little flavor to make good mayo. 🙂
THANK YOU!!!!!!!
How how long will this last in the fridge?
How long is it good for?
This will keep for 1-2 weeks in the fridge in a sealed container.
I think I might try this!
Thanks for posting this recipe. I’ve tried making mayo and the best I can get is a thinner version of an aioli, but I’ve been using a blender. I’m going to give this a whirl!! I ‘ll let you know how it turns out. I think everyone should wash the outside of their egg really well first. Just to be safer!
I had the same problem with A LOT of mayo recipes that I tried, so you’re not alone! I tinkered with this recipe until I got it just right, so I hope you find great success with this version. 🙂
Is there a way to make an egg free mayo?
What do you suggest if you don’t have a food processor?
Maria, you can use a stick blender or a whisk and do it by hand, but it’s much easier with a food processor. I didn’t have much luck with the blender method.
Great blog!! What would you suggest instead of light olive oil? I don’t like using any oils that have been processed and refined taking out nutrients..
Thank you Colie! Avocado oil would be a great substitution. I haven’t tried it yet, but I think I will. 🙂
Thank you for the recipes!!! Ahh awesome! I will have to whip some up later!! You’re amazing!
Colie you are most welcome!! Thank you for the sweet comment and let me know how the mayo turns out. 🙂
Actually, with a food processor, it is not SO important to drizzle the oil in such a thin stream. James Beard clued me in to this fact. The emulsionn will not break in a food processor with a faster pour of oil.
Re EVOO … when made by machine, the oil will release a strong rather bitter flavor. You can use EVOO if making the mayo by hand, but virgin or light olive oil will give much better results when making in a high speed processor or blender.
I made one successful batch out of 4 with a blender. Will try the food processor next.
Thanks for the great explanation Beth! The food processor is so much easier than the blender!!
Do you think coconut oil would work?
The flavor of coconut oil wouldn’t work well at all in this mayo. Also, it gets solidified at room temperature, so it wouldn’t be the right texture either. It’s great for so many other things, though! I love coconut oil!! 😉
I sub 1/2 the olive oil for coconut oil and I do use the hand blender and it works perfectly. I’ve NEVER had a problem with it ‘solidifying’ either. I’ve tried the FP method and have never been able to get it to turn out. Glad it worked for you.
Are you using the whole egg or just the yolk?
Use the whole egg 🙂
I use a mixture of 1/2 avocado oil and 1/2 EVOO…its wonderful!
This worked PERFECT for us. We didn’t have white pepper but just used black and let it have flecks – ultimately it’s going in chicken salads and what not anyway so I figured why not? THANK YOU – great recipe!